Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add 1 chopped medium onion and 2 minced garlic cloves. Sauté until the onion is soft and translucent, about 3 to 4 minutes.

Stir in 1 diced bell pepper and 1 chopped medium tomato. Cook for an additional 2 to 3 minutes until the vegetables soften.

Sprinkle in 1 teaspoon each of ground cumin, smoked paprika, and dried oregano, along with salt and pepper to taste. Stir well, and cook for about 1 minute until fragrant.

Add 1 cup of long-grain white rice, mixing thoroughly with the vegetables. Stir continuously for about 1 minute.

Pour in 2 cups of vegetable broth or water and bring to a boil. Reduce heat to low, cover, and let simmer for 15 to 20 minutes until the rice is tender.

Gently fold in 1 can of chickpeas and 1 can of cannellini beans, along with 2 cups of chopped fresh spinach. Cover and let sit for about 5 minutes to meld flavors.

Squeeze the juice of half a lemon over the mixture and garnish with parsley or mint. Add optional toppings if desired.